Black Bean Soup

Arleen Stern’ s adaption from “ Vegetarian Spa Cuisine From Rancho la Puerta”

Use Cayuga (or other) dried Beans or canned beans

Here is an extremely easy and delicious soup that I start making each fall and continue enjoying
through the winter. Make the whole recipe, even though it seems like a lot. It gets better with re-
heating, and freezes well too. Sweet potatoes can be substituted for some of the carrots.

2 medium onions, coarsely chopped
2 ribs celery, diced
2-3 cloves garlic, minced
2 tablespoons olive oil
3 16-ounce black beans, rinsed and drained or 1 pound dried beans cooked
5 cups water
1 32 oz can crushed tomatoes
4-5 carrots, grated
4 scallions, chopped
½ to 1 jalapeno pepper
1½ tsp. ground cumin
1 tablespoon chopped fresh oregano or 1 tsp dried
1 bay leaf
black pepper to taste
2 tablespoons chopped cilantro per serving

1. In a large pot, saute the onion, celery and garlic in hot oil until the onion begins to soften.

2. Add the beans, with the water, tomatoes, carrots scallions, jalapeno, cumin, oregano, bay leaf and black pepper and simmer for approximately 15 minutes, until all ingredients have softened.

3. Puree 4 cups of the soup mixture in a blender or food processor, return to the pot (or use an immersion blender in the pot to blend half of the soup) and continue to heat for 2 to 3 minutes.

4. To serve, remove the bay leaf, and spoon the soup into the large bowls. Sprinkle with cilantro.

Yield: about 12 cups.